Lemon Pudding Pie Easy Recipe is a delicious pudding pie with a triple layer and requires no baking. And the best thing is that you’ll need only about 15 minutes to prepare this Lemon Pudding Pie.

Although the three different layer pie may give you the impression that it’s a bit complex, it couldn’t be easier to make. Three different layers consist of ONLY three ingredients, whipped topping, milk, and pudding mix. You can also make it easier by purchasing pre-made graham cracker crust at your local grocery store.

Ingredients

• 1½ cups honey graham cracker crumbs (about 12 full sheets)

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

• 8 oz lemon pudding mix (instant)

• 2 cups cold milk

• 8 oz whipped topping (like Cool Whip), thawed

• 1 tbsp lemon extract (optional, for a stronger lemon flavor)

• Fresh strawberries, optional, for garnish

Instructions

1. Make the Crust

• Place graham crackers in a food processor or blender and pulse until finely crushed.

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

• Stir until the crumbs are evenly coated.

• Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan.

• Refrigerate while you prepare the filling.

2. Prepare the Pudding Filling

• In a large bowl, whisk the lemon pudding mix with the cold milk for about 2 minutes until thickened.

• For extra lemony flavor, whisk in the lemon extract.

3. Layer the Pie

• Spread about 1½ cups of the prepared pudding evenly over the chilled graham cracker crust.

• In another bowl, fold the whipped topping into the remaining pudding until smooth and creamy.

• Spread this mixture evenly over the pudding layer.

• Smooth the top with a clean spatula for an even finish.

4. Chill and Serve

• Refrigerate the pie for at least 3–4 hours, or until fully set.

• Garnish with fresh strawberries or lemon zest before serving for a fresh, colorful touch.

Make Ahead & Storage

• Make Ahead: Can be prepared 1 day in advance and kept refrigerated until serving.

• Refrigerator: Store covered in the fridge for up to 3 days.

• Freezer: Not recommended, as the texture may separate after thawing.

Timing

• Prep Time: 15 minutes

• Chill Time: 3–4 hours

• Total Time: ~3 hours 15 minutes

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This Mediterranean Pasta Salad Recipe is a simple variation on the classic version of this salad. Some ingredients of the classic Mediterranean Salad include kale, salami and sun-dried tomatoes. I’m sure that this salad will be your new favorite.

With all of the classic ingredients that are inspired by Mediterranean flavors, so I’ve added some unexpected ones. Olives, sun-dried tomatoes and feta cheese is what everyone expects, but we’ve added some salami and baby kale and the flavor is just perfect.

One of the awesome things about this salad is that it can be made in advance because it stays fresh for a long period of time. Kale, feta, and cucumber maintain their texture as they don’t get soggy.

The dressing for Mediterranean salad is my favorite part. Because it’s made out of sun-dried tomatoes infused with olive oil. So all of that tomato deliciousness is mixed with olive oil. Also plenty of red wine vinegar and oregano make this salad just perfect.

Ingredients

For the Salad

• 1 lb pasta
• 1 cup sliced mixed olives
• 8 oz oil-packed sun-dried tomatoes, drained and sliced
• 6 oz salami, sliced or chopped
• 4 oz feta cheese, crumbled
• 1 cucumber, diced
• 5 oz baby kale

For the Dressing

• 1/4 cup olive oil, preferably some of the oil from the sun-dried tomatoes
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Cook the pasta.
   Bring a large pot of salted water to a boil and cook the pasta according to the package directions until just tender. Drain and rinse under cold water to cool it down quickly.
2. Prepare the dressing.
   In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, lemon juice, minced garlic, black pepper, and salt until well combined.
3. Assemble the salad.
   In a large bowl, combine the cooled pasta, sliced olives, sun-dried tomatoes, salami, feta cheese, diced cucumber, and baby kale.
4. Add the dressing.
   Pour the dressing over the salad and toss well until everything is evenly coated.
5. Chill or serve.
   Serve right away, or refrigerate for 30 minutes to 1 hour before serving if you want the flavors to blend a little more.

Notes

• The oil from the sun-dried tomatoes adds extra flavor to the dressing, so it is worth using if you have enough.
• Baby kale holds up well, which makes this a good make-ahead pasta salad.
• You can slice the salami into strips or chop it into smaller pieces, depending on how you want the salad to look.
• Taste before serving and add a little more salt, pepper, or lemon juice if needed.

Chicken Pot Pie Soup Recipe is so easy to make and so rich and creamy, real comfort food. A simple and shortlist of ingredients but packed with flavor, this chicken soup will be loved by everyone. Topped with biscuits, it’s such fun pot pie soup.

Good soup is always good for your tummy, and this creamy chicken soup is my family’s favorite. I hope you all like this recipe, and if you do, I suggest you bookmark this page so you can get this recipe easily. Also, feel free to make your suggestions in the comment section.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup yellow onion, chopped
• 1 cup celery, chopped
• 2 cups cooked chicken, shredded
• 16 oz mixed vegetables, frozen
• 1 teaspoon black pepper
• 1 can condensed cream of potato soup (10 oz)
• 1 can condensed cream of chicken soup (10 oz)
• 2 cups milk
• 1 can Grands biscuits, baked
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Heat the oil.
   In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Cook the onion and celery.
   Add the chopped onion and celery and cook for about 4 to 5 minutes, stirring occasionally, until they begin to soften.
3. Add the chicken and vegetables.
   Stir in the shredded chicken and mixed vegetables.
4. Make the creamy broth.
   Add the black pepper, condensed cream of potato soup, condensed cream of chicken soup, and milk. Stir well until everything is fully combined.
5. Simmer.
   Bring the soup to a gentle simmer and cook for about 10 to 15 minutes, stirring occasionally, until the vegetables are tender and the soup is hot and creamy.
6. Bake the biscuits.
   While the soup simmers, bake the biscuits according to the package directions.
7. Serve.
   Ladle the soup into bowls and top each one with a warm biscuit. Sprinkle with fresh parsley if you like.

Notes

• Rotisserie chicken works really well here and makes the recipe even easier.
• You can use any frozen mixed vegetables you like, such as peas, carrots, corn, and green beans.
• If the soup gets too thick, add a little extra milk until it reaches the consistency you want.
• For more flavor, you can add a little thyme or garlic along with the onion and celery.